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We got a new grilling how-to book a little while back.
It's full of picture-packed chapters on how to grill everything from simple garlic bread to filet mignon to beer can chicken to tofu to creme brulee. Back in May we told you about learning to grill PINEAPPLE (click the link to see that post). Now we've learned a couple of new tricks from this book: Corn on the Cob is one, Portobello Mushrooms is the other.
We have grilled corn on the cob for years. What is different is now we grill it with the husk pulled back and tied to serve as a handle! When the corn is ready to go on the grill, I brush it lightly with an herbed garlic butter, then place the corn so that the tied-back husks are away from the fire. Roast the corn for 8 to 12 minutes, turning as needed and brushing with the garlic butter, until the kernels are nicely browned.
We have forever sworn off stove-boiled ears of corn!
The Portobello mushrooms are cleaned gently, then the gills are studded with whatever pleases your imagination. The basic process calls for gently making a series of small holes into the gill side of the mushroom and inserting pine nuts, slivered garlic, and tiny slivers of a hard cheese such as Parmesan.
The mushroom is then slathered in a marinade of balsamic vinegar, olive oil, coarse salt, ground black pepper and assorted herbs. The next step is to cover and refrigerate for up to three hours.
Grill the mushrooms gill side down for the first three minutes, then gently turn them over, ladling more of the marinade over the gills; grill for four to six minutes longer.
We accompanied the corn and mushroom dinner with some grilled sausages, and a glass of red wine. We topped it off with Suzy's wonderful peach and strawberry cobbler. Gastronomically a hit, but oh! the grill needs a lot of cleaning today!
What other delights await us in the new grilling book? Certainly not such delicacies as eggplant, whether whole or sliced; nor whole lobster (the book explains how to kill a lobster by plunging a knife between its eyes ("This kills the lobster instantly, although it may continue to twitch!" No thanks!). Or tofu!